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[CLICK HERE TO VIEW PRINTING INSTRUCTIONS]
Japanese Chicken Kabobs
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Ingredients:
- 1 teaspoon finely shredded orange peel
- 1 teaspoon orange extract
- 1/2 cup seltzer water or club soda
- 1/3 cup dry sherry
- 1/4 cup soy sauce
- 1/4 cup Splenda
- 1 clove garlic, minced
- 1/2 teaspoon grated ginger root
- 12 oz boneless skinless chicken breast halves
- 8 green onions
Soak twelve 6-inch wooden skewers in water for 30 minutes. In a small mixing bowl
combine the orange peel, extract, club soda, sherry, soy sauce, Splenda, garlic,
and ginger root.
Set aside 1/4 cup of the marinade mixture to serve with the cooked kabobs.
Cut chicken breast halves into 1-inch pieces. Cut green onions into 1 1/2 inch
lengths. Thread 3 chicken pieces and 2 onion pieces onto each wooden skewer, alternating
chicken and onions. Place kabobs in a shallow dish and pour marinade over kabobs.
Marinate at room temperature for 30 minutes, turning kabobs once. Remove kabobs from
marinade, reserving marinade.
Preheat broiler. Place kabobs on the unheated rack of a broiler pan. Broil 4 inches
from the heat for 8-10 minutes, or till chicken is tender and no pink remains, turning
and brushing with reserved marinade once.
Makes 12 skewers. 3.2 carbs each.
c o m m e n t s :
Serve these as appetizers, too -- warm or chilled. Allow 1 kabob per serving. When
weather permits, cook the kabobs on the grill instead of the broiler. As a main course,
offer the kabobs on a bed of finely sliced/shredded cabbage.
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